2/3 c. all-purpose flour
1/4 c. sugar
1/4 c. cooking oil
3 tbsp. water
2 egg whites
1 tsp. vanilla
Cooking oil

Preheat an 8 inch skillet over low heat. Stir together the flour and sugar. Add the 1/4 cup oil, water, egg whites and vanilla; stir until smooth. Brush bottom of skillet with 1/2 tsp. oil. Pour 2 tbsp. batter into a skillet, spreading batter to a 5 1/2 inch circle. Cook over low heat 3 minutes or until light brown.

With a wide spatula, lift and turn wafer; cook 1 minute more. Working quickly, roll into a cone shape; secure with a pick. Cool, pick side down. Repeat with remaining batter. (Do not add more oil to skillet.) Remove picks when cool. Use cones immediately or store tightly covered. Makes about 10.

Chocolate Cones: Prepare Ice Cream Cones as directed except add 2 oz. melted unsweetened chocolate to the batter; reduce oil to 3 tbsp.